OLIVIER SALAD RECIPE (RUSSIAN POTATO SALAD)
This Olivier Salad (Russian Potato Salad) recipe is a traditional dish in the Russian cuisine and served in most restaurants and parties. This salad is commonly known as the Russian salad and Olivye in the Ukrainian community.
Provided by Valentina's Corner
Categories Salad
Time 1h
Number Of Ingredients 12
Steps:
- In a large pot, add potatoes and carrots. Cover completely with water. Bring to a boil and cook about 20-25 minutes or until a knife pierces through easily. (Don't overcook. Remove carrots and potatoes from water, set aside to cool).
- In a small pot, add eggs, cover eggs will water and bring to a boil cook. Cook eggs 8-10 minutes.
- Cube all of the ingredients.
- Combine everything, mix. Add mayo to taste. You may need a little more than 1 cup, depending on sizes of your ingredients.
- Season with salt, pepper and sugar. Add fresh dill, mix.
Nutrition Facts : Calories 301 kcal, Carbohydrate 15 g, Protein 13 g, Fat 20 g, SaturatedFat 3 g, Cholesterol 129 mg, Sodium 412 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
AUTHENTIC RUSSIAN SALAD 'OLIVYE'
This is a recipe my mom and grandmother use every time there's a family gathering or a special occasion. To make this a vegetarian dish just leave out the ham. Potatoes, carrots, and eggs do not have to be chilled completely after boiling. Dill can be substituted for parsley if desired.
Provided by lovefullofpie
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 50m
Yield 10
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil; add potatoes and carrot. Return mixture to a boil and add eggs; cook until potatoes are tender, 20 to 30 minutes. Drain and slightly cool mixture. Chop potatoes and carrot; peel and chop eggs.
- Mix potatoes, carrot, eggs, pickles, peas, ham, and parsley together in a large bowl; stir in mayonnaise until salad is evenly coated.
Nutrition Facts : Calories 261.4 calories, Carbohydrate 30.7 g, Cholesterol 82.4 mg, Fat 12.4 g, Fiber 5.3 g, Protein 8.4 g, SaturatedFat 2.5 g, Sodium 1306.5 mg, Sugar 3.9 g
SALADE OLIVIER
The story about this so-called Russian classic is that it was created by a nineteenth-century French chef, M. Olivier, who ran The Hermitage, a famous restaurant in Moscow. It is essentially a potato salad-chicken salad combo and, as such, eminently useful. This recipe outlines the basic salad; you can improvise as you would for Salade Niçoise (page 196).
Yield makes 4 servings
Number Of Ingredients 9
Steps:
- Whisk the mustard, mayonnaise, and lemon juice together. Toss with the chicken, potatoes, and onion. Season with salt and pepper, then gently stir in the eggs.
- Chill if you like (the salad will keep well for a few hours), garnish with parsley or dill, and serve.
RUSSIAN STYLE SALAD(SALAT OLIVIER)
This is a popular cold dish in Russia, but was actually crated by a Frenchman, Monsieur Olivier, at his Moscow restaurant, L'Ermitage, in the late 1800's. He then went on to cook for Russia's last czar, Nicholas ll. The original recipe called for 6-8 oz. chicken,diced, but I have left it out, to make this vegetarian. Feel free to add the chicken back in, if you like!
Provided by Sharon123
Categories Vegetable
Time 50m
Yield 4-8
Number Of Ingredients 13
Steps:
- Place the potatoes and carrots into a medium saucepan, cover with cold water, and gently boil over medium heat until tender, about 30 minutes for the potato and 20 minutes for the carrots.
- Move vegetables as done to a plate and let cool completely.
- Discard cooking water.
- Peel the potato and carrots and cut each into 1/4" dice.
- Transfer vegetables to a large bowl.
- Add onions, cucumbers, pickles, peas, eggs, dill, paarsley, mayonnaise, and vinegar to the bowl and stir until well combined.
- Season to taste with salt and pepper.
- Cover and refrigerate until well chilled.
- Adjust seasonings.
- Transfer to a serving dish. Enjoy!
Nutrition Facts : Calories 286.9, Fat 12.9, SaturatedFat 2.4, Cholesterol 100.9, Sodium 594.1, Carbohydrate 37.2, Fiber 5.3, Sugar 8.1, Protein 7.7
SALAD OLIVIER - RUSSIAN POTATO SALAD
One of the most traditional Russian salads, it was originally created by the French Chef, M. Olivier, but claimed by the Russians as one of their dishes. It is certainly become a big part of the Russian life and everyone knows how delicious this salad can be. Ironically, there are many different recipes. You can choose to add meat to it or serve it meatless. This recipe uses boiled chicken but some people use bologna as well. This salad is delicious when served fresh but even better when it has been refrigerated for a few hours or even overnight.
Provided by JackieOhNo
Categories Potato
Time 3h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut up the chicken and set aside.
- Boil potatoes and carrots until they are soft in the middle and let cool to room temperature. Dice potatoes and carrots and combine in bowl. Add diced eggs, pickles, green onions, dill and sweet peas. Add the chicken. Mix all ingredients well while adding salt and pepper.
- Add Mayonnaise and mix all ingredients well again. Sprinkle with some dill and refrigerate for 2-3 hours).
Nutrition Facts : Calories 146.2, Fat 4.5, SaturatedFat 1, Cholesterol 64.1, Sodium 285.4, Carbohydrate 21.8, Fiber 4.1, Sugar 4.3, Protein 5.6
SALADE OLIVIER - PERSIAN POTATO CHICKEN SALAD
Make and share this Salade Olivier - Persian Potato Chicken Salad recipe from Food.com.
Provided by Barbell Bunny
Categories < 4 Hours
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a small pot, simmer 2 cups of water with the chicken breast, onion, carrots, turmeric, and some salt for 45 minutes. Allow to cool, and discard the onion.
- Shred the chicken breast into small pieces with your hands.
- Cut the carrots into small cubes.
- In another pot, boil the potatoes and eggs.
- Remove the eggs after 12 minutes.
- Remove the potatoes when tender.
- Crack the eggs, peel them, and cut into small pieces.
- Peel the potatoes when they have cooled. Cut the potatoes into small pieces.
- In a small pot, cook the frozen peas according to package instructions.
- Cut the pickles into small cubes.
- In a large bowl, combine the potatoes, chicken, carrots, pickles, peas, and eggs.
- In a separate bowl, prepare the dressing by whisking the mayonnaise and vinegar. Add salt and pepper to taste.
- Add the dressing to the potato salad, and mix well.
- Refrigerate for 2 hours before serving.
- Serve chilled.
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